Job Summary
The Restaurant Captain supervises front-of-house operations to ensure smooth service and excellent customer experience. This role leads the service team, coordinates with the kitchen, and maintains high service standards.
Responsibilities
- Supervise and coordinate daily front-of-house restaurant service operations to ensure efficient workflow and customer satisfaction
- Lead and guide service staff to deliver consistent, high-quality customer service aligned with brand standards
- Address and resolve guest feedback promptly to enhance overall dining experience
- Verify order accuracy and ensure timely delivery of food to customers
- Maintain cleanliness, hygiene, and service standards throughout the restaurant environment
- Assist in training service staff and monitor their performance to support continuous improvement
Required competencies and certifications
- Experience in a supervisory role within F&B or hospitality demonstrating leadership in service operations
- Strong leadership skills to manage and motivate service teams effectively
- Effective communication skills to coordinate with staff and handle guest interactions
- Customer-focused problem-solving skills to resolve service issues efficiently
- Flexibility to work shifts, including weekends and public holidays
